Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-02-19
NCy6LTIES IN CHEESE.
Some OF the Gustatory DAintiss That May d
Made From 1t,

Some OF the Gustatory DAinties That May BE
Made From 1t.
Aunt Chloe in Country Gentleman.
CHEESE FISdERs.-Put into q basin two
ounces OF grated Parmesan cheese, two ounces
of fresh butter, two ounces of sitted flour,
and an ounce OF American cheese, grated.
Flavor with salt, a pinch of cayenne, and a
small portion OF pounded mace Form these
ingredients into q stiff paste, with q well
beaten egg, then roll it out quarter OF an
inch thick, cut into fingers about three inches
long, and half an inch wide, and bahe IN a
quick oven for few minutes Serve cold.
prettily arranged in transverse rows upon
glass dish, or plain one, covered with q
napkin, or dish paper.
PoTTEp CHEEsE,-This Is n good method
OF using up any odd pieces OF cheese which
have become too dry or unsightIy to send to
table in their original form Pot half pound
Of any kind OF cheese into a mortar add two
ounces OF fresh butter, teaspoontul Of castor
sugar, and either pinch OF cayenne, or
curry powder. Pound these ingredien to a
smooth paste, then put the mixture into a
jar and cover with layer OF clarified butter
Tie q thick paper over the top, and store In a
cool place Cheese prepared in this way is
when eaten in the usual way, and It forms q
most delightful relish spread upon slices of
thin bread and butter. II very dry kind OF
cheese has to be used, little more butter
suitable place, will keep quite sweet and
good for fortnight or three weeks
CHEESE OMELEr.-This Is most delicious
dish, but like the above, to be really excel
lent, 1t must be eaten at once. Break two
large fresh eggs into q basin beat them
thoroughly, aud while beating, add a salt
spoonspoonful OF salt, half that quantity Of
pepper, a teaspoonful Of finely chopped
parsley, and a tablespoonful OF grated cheese.
MIX these ingredients well. Put two pounds
OF butter into the omelet pan, and when 1t il
quite hot, pour In the mixture, aud stir Il
with wooden spoon until it begins to set
When II has reached this stage, leave off stir.
ring but shake the pan about gently for
minute longer, then fold the onelet over,
turning 1t towards the handle OF the pan
that IL, OF course, IL the handle is at one side,
out some omeiet pans havea hand le across the
top like griddle. II it seems a. all likely to
stick, put little more butter Ia the pan, aud
when nicely Drowned, turn the omelet on to
not dish. 1t should be thoroughly cooked,
Dut not overdone, or IL will bs dry, and an
omelet Is intended to be juicy in the inside
Some persons prefer to have the cheese fiuely
grated and strewed over the top OF the ONE.
let after 1t IL cooked, instead OF being mixed
with 1t at first. 1t Is simply a matter of taste:
either way 1t Is very enjoyable.
CHEEsE PATTIES,-Make a mixture as
tollows: Break four ounces OF cheese up
into small pieces; put them into a mortar
with piece of butter the size OF An egg, a
saltspoOnful OF salt, rather more pepper, aud
half teaspoonful OF mustard. Pound these
ingredients thoroughly and add, by degrees,
the yeiks OF three eggs, well beaten, and
small glass OF sherry wine. When well in.
corporated, add the white OF an egg beaten 10
q nrm roth. Line out some small patty tins
with good pastry, half fill them with the
mixture and bake for fifteen or twenty min
utss In quick oven. Serve other Iot :or
cold, arranged In the uusal way